Recipe: Hotdog Buns

Fresh out of the oven
Fresh out of the oven

I have always loved to eat hot dog buns. It simply consists of a hot dog encased in a buttery bun. As a kid, I usually try to eat up most of the bun, before savoring the hot dog as such westernised foods are rarely found in my home. I tried making this quite some time back when I first started experimenting with bread making. The result was very tough bread that was not quite delectable. Now that I have some success with tangzhong method, I decided to try it again. This was so much better! More importantly they remain soft the next day. The hot dogs I use are the pork bockwursts from Pan Pacific, which can also be found in Cold Storage. The good thing about making your own hot dog buns is that you get to choose premium dogs that really transform your breakfast from ordinary to awesome.

Hot dog buns

For the tangzhong

250ml water
50g bread flour

1. In a small pot, add water and flour. At low heat, stir to dissolve the flour into the water. The mixture will gradually thicken into a glue like paste. Remove from heat and set aside to cool.

For the buns

195g bread flour
90g cake flour (I used top flour)
35g sugar
7g salt
6g instant yeast

75g tangzhong
60g egg (mine was 53g so I added extra milk)
150ml milk

45g butter, softened

6 hot dogs
1 egg (for egg wash)

1. Add ingredients A and B together. With a stand mixer at medium speed, mix until a rough dough is formed. Add butter and mix until a smooth dough is formed. The dough is ready when it can pass the window pane test.

2. Let the dough proof in a lightly oiled large bowl for 40 minutes, covered. The dough should be twice its size after proofing.

3. Gently knead the dough to get rid of the air bubbles. Divide the dough into small balls of 70g each. Let them rest for 10 minutes before shaping.

4. To  shape, roll the dough into a flat rectangular shape. Place the hot dogs on the dough and roll it up tight. Let the buns rest for another 40 minutes, covered. Meanwhile, pre heat the oven to 170C.

5. After the second proofing, brush the top of the buns with egg wash. Bake the buns for about 20 to 23 minutes, or until it is golden brown. Serve warm.


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